This is the pancake that I feed my toddler every single morning. I make a batch, then freeze. He eats plain cut-up pieces and likes to make “dippers” in his green smoothie. Todd thinks they’re yummy and I agree with him! They are thick and fluffy. He loves eating the whole organic blueberries (thank you, Costco!). These are only banana-sweetened because I try to limit Todd’s sugar intake as much as possible.

So yeah– I could have put a little more effort into photographing these patties, but I didn’t. My patties aren’t perfectly round, either. Report me to the Pinterest police! But, I did manage to fry up these babies while I was supervising my own active baby. Do I get points for that? He’s my 8.5 month old recipe tester, and he seemed to like them (they’re not really spicy), with a side of organic applesauce.

Anyway– this recipe is my 2nd version of a curry-flavored bean burger patty. You can check out this post for Version 1. I love making my own vegan burger patties because they are easy to make, they freeze well, and they have a nice balance of healthy plant ingredients. I like the combo of bean + grain + nut/seed as the base.

Feel free to make substitutions if needed. This formula is very forgiving. For example, you can use a different kind of ground unsalted nut or seed (raw sunflower works well, too) or you can omit the nuts and just increase the oat or quinoa. Do whatever you want to total 3/4 cups!

I used a cookie dough scoop to portion out the batter balls. My scoop is a one tablespoon capacity (if measured level), so I made mini burger patties. Lately, we eat my various homemade burger patties in a big salad. It makes for an easy and healthy dinner if you do up the patties ahead of time. If you know me, then you know I LOVE my extra freezer!

INGREDIENTS

1/4 of a small to medium onion
3 cloves garlic

2 cups or 1 drained can cooked white beans (Cannellini or Great Northern)